This is a great idli recipe to have on hand for last-minute guests. Serve these idlis hot with ghee on top and chutney or Milagai powder on the side.
Here is a quick and easy ‘shortcut dosa’. You don’t need to soak or grind the dal but it still makes delicious plain dosa.
A sweet curry prepared with ripe mangoes. Very widely used in Kerala during the mango season.
Plantains grow widely in Kerala. Hence, Plantain Bajji is a common and much loved snack.
An easy to make spicy chutney that goes well with Idlis and dosas.
This is a classic Hyderabadi sweet dish made at weddings and festive occasions. It is made with dried apricots. It is very rich and a little goes a long way.
Another classic Andhra preparation. This dish goes perfectly with ‘Aaku pappu’ (dal with greens). I even like it as an accompaniment to khichdi. This tastes best with home-made buttermilk, but you can use commercial buttermilk too.
This is a quick mixed dosa that I first ate at a friend’s house. It comes together very quickly for breakfast or when you get unexpected guests. It has a lot of flavour so all you need is some pickle or chutney on the side.
I first ate this dosa in a small village near Bangalore. I love the earthy, nutty taste of the Ragi. It is also very nutritious.
Here is a quick dosa recipe that is a cross between plain dosa and ada/adai.This recipe uses lentil flours so there’s no need for soaking and grinding them. It is best served with chutney or Andhra mango pickle, “avakkai”.